Sweet Season

holiday cookies and candyAlthough my family celebrates Chanukkah, every year at this time my kitchen is filled with joy and piles of Christmas delights.  I bake holiday cookies and make candy for friends and business associates and always make some kind of crazy cake creation for Christmas dinner.  I will be posting more about my cake next week, but for today it is all about sweet ways to spread some holiday cheer. 

This year’s treats included apple cider and walnut brittle, cranberry and pepita caramel, breakfast bark (dark chocolate with raisin bran cereal, ground coffee, and drizzled white chocolate”milk”), peanut butter bark, chocolate treat cups, candy cane & cocoa swirl cookies, chocolate M&M trees, and my favorite, bacon & coffee piglets.  The recipe for these adorable cookies is below and they are as tasty as they are cute.

Bacon and Coffee Butter Cookies
2 1/4 cups flour
2 sticks unsalted butter
3/4 cup sugar
1/4 cup crumbled crisp bacon
1 egg yolk
2 tablespoons cold water
1 teaspoon finely ground coffee beans
1/4 teaspoon cinnamon

Cook bacon until crisp in the oven or a frying pan
Cool and crumble into small bits and set aside
Heat oven to 350 degrees
Cream softened butter and sugar
Add egg yolk and water
Blend until combined
Add flour, coffee, and cinnamon and mix until a ragged dough begins to form  
Stir in bacon and mix just until dough comes together in a ball
Gather dough together and wrap in plastic and chill for at least one hour
Roll dough to 1/4 inch thickness and cut out cookies with cookie cutters (such as the cute little pig shown)
Bake for about 12 minutes until edges are barely brown


3 responses to “Sweet Season

  1. Isn’t it a lovely tradition?! I am a late blooomer just started it this year!! Love it and on a roll. Been following your holiday baking extravaganza including your lovely rugalach! Happy New Year Robin. Shulie

  2. apple cider and walnut brittle sounds amazing!

    • Thanks! It is pretty simple to make and if you have a standard nut brittle recipe you like, you can sub apple cider for the water. Make sure you use a thermometer since you can’t judge the stage of the caramel from the color if you use cider

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